Fig. 4
From: Radiofrequency and microwave 3D bioprinting of emulsion gel for dysphagia diets
Characterization of gel emulsion prepared by CH, RF at 200 MHz, MW at 915 MHz and MW at 2.45 GHz. (A) Cryo-SEM images, (B) gel mesh size, (C) DSC curves, (D) dielectric property of constituents of emulsion gel. Error bars indicate mean value ± standard deviation (n = 3).
